30 Days of Summer Meals: Fourth of July Edition!

We know you’re already covered with all of the deliciousness that’s cooking away on your grill, so here’s a sweet way to finish up your holiday with Arctic Zero’s Frozen Coconut Berry Cake and a bit of bubbly from Chandon.

Directions
1. Preheat oven to 350 degrees F.
2. To make the crust, add 6 whole graham crackers, almonds and brown sugar to a food processor. As it runs, add in the melted butter. Mix until combined.
3. Press the graham cracker mixture, firmly and evenly, into the bottom of an 11×8-inch baking dish.
4. Bake for 10 minutes. Remove from oven and allow to cool completely.
5. Before you’re ready to assemble the cake, allow the Coconut Arctic Zero to thaw, just enough so you can easily spread it.
6. Spread 1-1/2 pints of the Coconut Arctic Zero evenly over the crust.
7. Spoon the raspberry jam evenly over the first layer of frozen dessert.
8. Coarsely crumble the remaining 2 graham crackers over the jam.
9. Spread the remaining 1-1/2 pints of Coconut Arctic Zero over the crumbs.
10. Cover the pan with aluminum foil and freeze for at least 2 hours.
11. Just before serving, spread the whipped topping over the top layer.
12. Arrange blackberries into the whipped topping, in the top left section of the cake, where the stars of a flag would be.
13. Arrange raspberries into the whipped topping as the stripes of the flag.
14. Serve immediately.

The Perfect Pairing: We’re obsessed with Chandon’s California sparkling wine packaged in their limited edition American Summer bottles through Labor Day which comes available in both 187ml minis ($8) and in 750ml bottles ($22-$24) at Chandon.com and select retailers. To sweeten the presentation Jonathan Adler has designed an acrylic tray to complement the beautiful bottle.

What’s your must-have item for any barbecue? Tell us in the comments or tweet @OKMagazine.